Oyster Report 11.1

Aphrodites
Harvest location:  South Thomaston, ME
Farmer: Krista Tripp

How they are grown: Aphrodite oysters are grown in bags or cages that float on top the water, where there is the highest concentration of food so they have plenty to eat. If you've ever gone swimming in Maine during the summer you know it is COLD! The colder the water the slower the oyster growth and that is why these beautiful oysters can take up to 3 years to reach market size [the patience pays off!
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How they taste:  Being located at the mouth of Weskeag River, Krista's grant reaps the benefits of the colder waters coming in at every high tide. Clean, crisp, and briny with a fresh subtle umami finish.unassuming, beautiful plump pillows with a toothy bite. Super opaque, meaty, slightly salty.

East Cape
Harvest Location:  Souris, East Cape, PEI, CAN
‍Farmers: Phil Enserink
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How they are grown: Phil put both purchased and wild seed in the floating upwellers before placing them into his cage system. In the winter of the crew uses much different gear than the warmer months. Arming themselves with snowsuits, chainsaws, ice fishing, augers, and snow mobiles in order to reach the oysters under the ice.
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How they taste: They are so unique that they taste like they’re from a different country! Wait a minute… Think, caramelized, onions, nori, and spring garlic. The meats are super plump and have a clam – like chew. The brackish waters from the Souris river gives this oyster distinctively different profile than many other PEI oysters.

High Waters
Harvest Location: Humboldt Bay, CA
Farmer: Hog Island
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How they are grown: Tide Tumbled
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How they taste: medium texture, light brine, earthy finish.

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